BISCUIT. The variety of products embraced by the term biscuits has shown a marked increase since the beginning of the 2oth century, and the output of the large modern biscuit factory includes a great number of specialized articles of which the com position and methods of manufacture differ very widely. In the United States manufactured biscuits are known also as "crackers." The materials which can be used in biscuits are numerous and of these wheat flour is the most important. The choice of a flour for biscuit-making depends entirely on the kind of product required, thus for the plainer varieties, of which "Osborne" is an example, a weak flour, i.e., one which contains only a moderate amount of soft elastic gluten and may be described as the oppo site of a good bread flour, is very suitable (see BREAD). The efforts of agriculturists to produce an. English wheat containing more gluten of a tougher variety tend to produce a flour which, while more suitable for biead manufacture, is far too "strong" for the simpler types of biscuit. Wheaten wholemeal is used in making goods of the "digestive" type, and other cereal products such as oatmeal, ryemeal, cornflour, riceflour and maltflour are used to give variations in flavour, bite, and appearance.
Sugar in its many forms is a very important ingredient, dif ferent effects being produced by varying the kind of sweetening matter. Highly refined cane or beet sugar is milled to a fineness suitable for the end in view, while all varieties of pieces, demerara and raw sugar are used to give a richer flavour when desired. Syrups of all grades, from golden syrup to molasses, are ingre dients in gingerbread and other biscuits, whilst honey and malt extract may be used to give distinctive flavours. Since the be ginning of this century, the number of materials available for producing shortness has increased. Butter, lard and oleo, the chief ingredients of this kind, are used largely in factories where quality and nutritive value are considered before the cost of the finished article. Nevertheless, the discovery of new vegetable fats and oils and the advance in the knowledge of the methods of refining them have resulted in the production of many compound fats which are available for use in the cheaper grades of biscuits. Other ingredients include eggs, fresh milk, condensed milk, milk powder, dried fruit, cheese, coconut, almonds, spices and flavour ing essences. The careful preparation of raw materials for use, by dressing, washing, etc., is of great importance, and chemical analysis of all ingredients is necessary to maintain the purity and quality of the finished product.
Aerating agents are used in small quantity to make the biscuit light, their work being to produce gas within the dough whereby the gluten is expanded. In the case of fermented goods the aerat ing agent is yeast, otherwise baking-powder composed of a mix ture of bicarbonate of soda and tartaric or other acid is used. These two substances, acting together, give rise to the gas, carbon dioxide, necessary for the lightening of the dough. Biscuit fac tories must of necessity carry a large stock of a variety of ingre dients, and the storage of these under suitable conditions, no less than the regulated supply of them to the mixing rooms, calls for careful organization.
The preparation of short doughs, i.e., those containing a rela tively large proportion of sugar and fat, is a simpler and quicker process and may be carried out in a variety of machines. A familiar type is one in which two vertical spindles, carrying spirally arranged blades, revolve in a tub-shaped vessel containing the ingredients. Owing to the large proportion of fat in such Boughs, it is desirable to complete the mixing in the shortest time possible.
The cream cracker, which contains a moderate proportion of fat, may be regarded as intermediate between the plain water biscuit and those of a pastry character. The manufacture is usually begun by making a sponge, i.e., a slack dough consisting of flour, water and yeast. The fermentation may be long or short, according to the fancy of the manufacturer. The dough is formed by mixing the necessary flour and fat into the sponge and is then taken to rollers where it is repeatedly rolled and folded over upon itself. The resulting dough, when baked in a quick oven, rises rapidly and gives a product of characteristic crispness. Biscuits resembling pastry are made in a very similar fashion, except that no sponge is used and the proportion of fat is much higher. The manufacture of rusks is similar to the sponge-dough method of making bread, except that the sponge is more strongly fermented and a variety of ingredients may be added to give a product of varying sweetness or richness. The dough is divided, moulded, proved and baked in a similar manner to bread, the product being a bun of any shape or size required. The bun is cut up into suitably shaped slices, which are spread on trays and toasted, giving a crisp product with a very "open" texture.
Cracknels are of interest as being the only product of the bis cuit factory which is twice cooked and which may therefore correctly be termed a biscuit (Lat. bis, twice, and coctum, cooked) . The method of manufacture is as follows: the dough is cut out in the desired shapes and these are thrown into boiling water; owing to aeration caused by the heat, they soon rise to the surface and are then skimmed off, plunged into cold water and baked in a quick oven.
Ice wafers, sugar wafers and fancy wafers of various types are manufactured in large quantities in most biscuit factories. A suitable quantity of thin batter made from flour and water is poured on to a square horizontal plate and a second plate of the same size is quickly clamped down on to it, leaving a thin space between the two. The baking is effected in a stove of special design heated by gas. The inside surfaces of the plates are engraved with a suitable pattern, and the batter during baking expands to fill evenly the space between them. When the plates are opened the sheet of wafer is easily dislodged. Whereas formerly the stoves were operated by hand, a machine has now been devised which works on the same principle, but is continu ous and rapid in operation. Biscuits ornamented with artistically coloured icing are to be seen in many attractive assortments which are offered for sale. The type of decoration determines the method of application, for whereas for plain icings machines are used, more fanciful designs can only be put on by hand, using stencil plate or icing bag. Amongst the very numerous fancy types may be mentioned the popular cream-filled sandwich biscuit, made by including a layer of sweet cream between the biscuit shells.
Biscuit Ovens.—As a general rule biscuits are baked in travel ling ovens. These may be 4oft. to 6of t. in length and are fitted with endless chains which move from end to end of the oven. The chains are so made that the baking trays when placed upon them are carried through and discharged at the far end. The speed at which the goods pass through the oven is controlled by a simple mechanical device, and experience alone will decide the time (anything from 31 to 25 minutes) which any particular biscuit needs. The temperature is also easily controlled and checked by the use of a high-temperature thermometer. It may readily be imagined that while some goods require a short time in a fierce oven, others may need a longer time in a slow oven. The old brick ovens are gradually being replaced by the gas heated type. The shell of these is iron and the heating chambers are insulated by layers of non-conducting material. It cannot be said that the gas oven bakes all goods as well as the brick oven fired by coal. In the latter there is a more stable temperature owing to the heat absorbed by the brickwork, while in the gas oven variations are more likely to occur. In view, however, of the increased cleanliness of the gas-fired oven, the smaller space occupied, the ease with which its temperature can be controlled and the fact that the gas can be shut off at night and lit again a short time before baking is commenced, it is likely that the coal-fired oven will gradually disappear. The coal or coke oven is fitted with two furnaces, one to supply top and the other bottom heat. The same result is achieved in the gas oven by two rows of gas burners, one placed above and the other beneath the baking chamber. The temperature of baking varies with the kind of goods, but in general it may be said never to exceed 500°F. On coming out of the oven the trays of biscuits are transferred to racks nearby, where they are left for a time to cool; they are then shot off into deeper trays and taken away for sorting and packing. These operations must be carried out with great care owing to the ease with which breakage may occur. The goods are packed into tins as soon as possible after baking, in order that no crispness may be lost ; and tins destined for export are made airtight by soldering down the tops. Labelling is performed by hand or in the case of standard sized tins by machinery. (R. T. C.) Home-made Biscuits.—These can be made in great variety; a good recipe for a plain, hard biscuit is as follows. Warm 20z. butter in sufficient milk to make i lb. flour into a stiff paste, beat with a rolling-pin and roll out thin and very smooth. Cut into rounds and prick holes with a fork ; bake about 6 minutes. The name "biscuit" is applied in the United States to a cake which can he made in the following manner. Rub 2 oz. butter into i lb. flour, mix with i gill of milk; knead and make into cakes, bake in a hot oven. (X.) American Usage.—In the United States a "biscuit" is a small, round, shortened cake. The base is milk, flour, salt, butter or lard, and baking powder, with no sweetening. Biscuits are often made of sour milk to which soda is added, thus the name "sour milk" or "soda" biscuit. The batter is dropped in spoon fuls on a baking pan and baked until golden brown. The biscuits are eaten hot with butter, honey or preserves. Often the batter is baked in a square pan, cut through the middle, buttered, and served covered with crushed strawberries and whipped cream to make strawberry shortcake.